Black Forest Cake
Prep time
Cook time
Total time
Serves: 10
For the cake
  • 150 g eggs
  • 420 g sugar
  • 165 g vegetable oil (preferably grapeseed)
  • 95 g cocoa powder
  • 235 g all-purpose flour
  • 1 ½ tsp baking powder
  • 150 g whipping cream
  • 275 g whole milk
For the filling
  • 300 g whipping cream
  • 80 g icing sugar
  • 1 tbsp vanilla extract
  • 1-2 cups of sour cherries, pitted and drained
  • Cherry syrup
For the ganache
  • 200 g whipping cream
  • 200 g dark chocolate
For the cake
  1. Preheat your oven at 200°C/395°F. Butter and flour three cake 6-inch (15 cm) cake molds and set aside.
  2. Whip the eggs with sugar in a mixer at the highest speed for about 3 minutes. The mixture should be very light in color and fluffy. While still mixing, add the oil slowly to incorporate it to the eggs. Mix until completely combined, about 1 minute.
  3. In a separate bowl, mix all the dry ingredients (cocoa powder, flour and baking powder). Mix the cream and milk as well.
  4. Add the liquid mixture to the contents in the mixer, and mix it at the lowest speed to combine. Add the dry ingredients at the end and mix, also in the lowest speed, until just combined.
  5. Divide this batter equally into the three prepared molds and put them in the oven, immediately lowering down the temperature to 160°C/325°F.
  6. Bake the cakes for about 40 minutes, or until completely set in the center.
  7. Unmold the cakes while still warm and leave them cooling upside down in a cooling rack.
  8. Once cold enough to cut, level them with the help of a serrated knife, making sure they are all with the same height.
  9. If baking on the night before, wrap each cake with cling film and leave in the fridge until ready to assemble.
For the layers
  1. Whip the cream with sugar and vanilla until it forms stiff peaks.
  2. Assemble the cake by soaking each layer with cherry syrup, then putting about 1-2 cups of the whipped cream on top. Top the cream with half of the sour cherries and another layer of cake.
  3. Repeat this for the second layer, so you will have cake / cream + cherries / cake / cream + cherries / cake. Leave in the fridge while you assemble the ganache.
  4. If the cake is too jiggly, you may consider putting large wooden sticks that goes through the cake to make sure it stays still.
For the ganache
  1. In a saucepan, heat the cream until it just boils. Pour it over the dark chocolate and mix until the mixture is homogenous.
  2. Let cool for about 10 minutes, or until it becomes firmer but still spreadable.
  3. Take the cake out from the fridge, pour the ganache over the last cake layer, spreading freely to the sides and finish with sour cherries, chocolate shavings and icing sugar.
Recipe by Kitchenlicious at